Flour & Polenta

Durum or hard wheat is a grain variety which is mainly used in France for baguettes and in Italy for pasta. It is particularly protein rich and therefore the dough made from it is particularly elastic. In Germany, hard wheat...

White polenta is served in Veneto as a side to fish and seafood. Polenta bianca, grit of a white corn variety, is discreet in the taste, but very fine in combination with other subtle flavours such as fish, seafood and...